Thursday, 1 January 2009

Deep-Fried Devils (You Zha Gui or You Tiao)2 ts Coarse salt1 ts Alum*1 ts Ammonium carbonate powder*1 ts Baking soda1 ts Baking powder1 1/4 c Water at room temperature3 1/2 c Unbleached flour (approx.)6 c Or more peanut or corn oilFor deep frying, preferablyIn a wok*available at pharmacies. note: Chains may not carry these. Try tofind an old mom & pop pharmacy.Put the salt, alum ammonium carbonate, and baking soda and powder in alarge mixing bowl. Add the water and stir until all the powders aredissolved. Add 3 cups of the flour and use your hands in a pressing andpushing motion to mix the dough. Add the remaining flour if the doughis too soft. It should be firm enough to handle Transfer the dough to afloured surface and knead until smooth with no lumps. The kneadingshould take no longer than 2 or 3 minutes. Divide the dough into twopieces, and with a little flour shape them into two oblong loaves, thencoat with oil and wrap tightly in plastic. Let them sit at least 4hoursand up to 8 hours at room temperature. Sprinkle a large cutting boardwith flour and put it near the stove. Stretch the loaves so that eachmeasures 14 inches long and 3 inches wide. Lay them on the board atleast 4 inches apart. Sprinkle some flour on top. With a rolling pin,roll on loaf out to about 1/4 inch thick, 4 inches wide, 16 incheslong. Repeat with the other loaf. Cover with a damp towel & let rest 10minutes. Heat 3 inches of oil to 350 deg. Have a tray lined with papertowels nearby. Cut 4 crosswise strips 2/3 inch wide from one of theloaves. Brush the top of 2 with water, then lay the other 2 on top.Press a chopstick lengthwise on each pair of strips to make them sticktogether. Stretch each double strip to 8 to 10 inch length. Lower thepieces into the oil, immediately turning them gently with chopsticks,without squeezing them, until all sides become lightly browned. Thistakes about 2 minutes. Drain on paper towels. Repeat the cutting andfrying with the rest of the dough. Wrapped in plastic, they keep well 1week in the refrigerator and 1 month in the freezer. Reheat in a preheated450 deg oven for about 2 minutes, until crisp but not dry.Deep-Fried Dill Pickle Fondue Balls2 eggs whites -- slightly beaten1 cup Swiss cheese -- grated1/3 cup dill pickles -- choppeddash garlic salt1/2 cup dry bread crumbsCombine egg whites, swiss cheese, chopped pickles and garlic salt. Dropby teaspoonsful into the bread crumbs; roll and coat well while formingsmall balls. Chill until ready to serve.Fry in deep fat (375 degrees) until golden brown, about 2-3 minutes.Drain well on paper towels. About 2 dozen appetizers.